I’m always on the hunt for unique dessert recipes. While I love a good chocolate overload or indulgent cheesecake, sometimes less is more. This plum cake is fluffy, moist, and a perfect balance of sweet and tart.

While there is a fair amount of sugar in this recipe, it’s tempered a bit with ground cinnamon, cardamom, and vanilla. A surprising ingredient that makes all the difference is sour cream. Not only does the tanginess even out the sweetness, but it also gives the cake that beautiful fluffy texture!

To make this delicious summer treat, start by preheating oven to 350°F and grease a 9-inch cake pan. A springform pan would work great for this recipe, but any cake pan will do. Then, in a large bowl, whisk together the flour, baking powder, cinnamon, salt, and cardamom.

With an electric or stand mixer, cream together butter and 1 cup sugar, beating until it is light and fluffy (about 3 minutes). Add egg, vanilla, and sour cream to the bowl, mix on low speed until just combined.

Gradually add flour mixture to butter mixture and mix until smooth. Next, transfer the cake batter to the prepared pan. Top with sliced plums and sprinkle 2 tablespoons sugar over the cake top. Bake for 35-40 minutes, or until a tester inserted in the middle comes out clean.

Remove the cake from the oven, run a sharp knife around the edges of the cake while it’s still hot to loosen it from the pan. Let cake cool completely on a rack. Dust with confectioners’ sugar, slice and serve with ice cream or whipped cream if desired.